This is a meal that is easy enough to serve the family and delicious enough to impress guests.
slice and and stuff the chops with a blend of crab meat, crumbled mimolete cheese and diced pancheta.
Pat the outside of the chops with Italian Seasoning and fresh or dried rosemary
Heat pan with olive oil to coat pan, brown chops each side medium high heat, reduce heat to low and cover pan turning chops to ensure both sides are completely cooked.
After removing chops from pan add a splash of red wine and a dash of butter. Reduce liquid and let thicken. Plate the chops on a bed of quickly steamed, fresh spinach and drizzle reduction over the meat and spinach.
Skillet tomato sauce:
6 – 8 vine ripened tomatoes diced (do not seed, reserve all juice)
1/8 cup sun dried tomatoes diced
1/8 cup smoked dried tomatoes diced
1/2 onion diced
5 cloves garlic chopped (crushed)
Dry Coppa (paper thin cut and diced) approx 1 ounce
pinch Kosher Salt
Splash of red wine (Cab or Zin is preferable)
This is a quick and simple sauce that will have your friends thinking hours were spent in the kitchen. Heat the skillet and coat with olive oil. Add the onions and cook until almost caramelized, add the sun dried tomatoes and the Coppa and continue cooking until the onions caramelize and the Coppa becomes crisp. Add the garlic and the tomatoes. Cook until the tomatoes break down, about 15 minutes on medium heat, stirring frequently. Lower heat and allow the mixture to reduce liquid almost be half. Leave enough liquid to coat pasta when tossed together. Garnish with freshly grated cheese.